Salmon & Tahini Kale Cauli Bowl
Clock Image
Prep: 20 mins
Cook: 20 mins
Squeeze as many super foods as you can into one bowl: pomegranate, salmon, orange, kale and turmeric all play a role in this warming new year dinner.
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398 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 cauliflower
  • 1 red onion
  • 1 tsp turmeric
  • A 200g bag of kale
  • 2 salmon fillets
  • 1 orange
  • 1 pomegranate
  • A thumb of ginger
  • 2 tsp tahini
From your kitchen
  • 1 tsp olive oil
  • Sea salt and freshly ground pepper
  • 6 tbsp cold water
You'll need
  • A couple of bowls
  • A baking tray
  • Frying pan
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Break the cauliflower into small bite-sized florets. Peel and thickly slice the onion. Tip into a bowl. Dust over 1 tsp of the turmeric. Drizzle over 1 tsp oil. Season and toss together.

  • 2.

    Tumble the cauliflower and onion onto a baking tray. Slide into the oven and roast for 10 mins.

  • 3.

    While the cauliflower is cooking, remove the thick cores from the kale leaves. Finely shred the kale leaves and finely slice the cores. Warm a frying pan over a medium heat. Add the kale with 2 tbsp cold water and steam fry and stir for 3 mins till it’s just wilted. Take off the heat.

  • 4.

    After the cauliflower has cooked for 10 mins, place the salmon fillets on the tray. Return the tray to the oven and roast for another 10 mins.

  • 5.

    Cut the ends from the orange. Stand it on one of the cut ends. Carefully carve away the skin and as much pith as possible. Thinly slice the orange.

  • 6.

    Peel and grate the ginger. Pop in a bowl. Add 2 tsp of the tahini. Halve the pomegranate and juice one half into the bowl (let the seeds drop in too). Whisk in 4 tbsp cold water. Season and set aside.

  • 7.

    Hold the other pomegranate half, cut-side down, in the palm of your hand over a bowl. Whack it with a wooden spoon. The seeds should fall through your fingers. Set aside.

  • 8.

    Stir the gingery tahini dressing through the kale. Stir the roast cauliflower and onion into the kale. Spoon into two bowls. Place a salmon fillet on top of each one and add a few orange slices. Scatter over the pomegranate seeds to serve.